Roasted Asparagus with Brown Butter Pecans
Tender roasted asparagus is perfectly complemented by flavorful brown butter and toasty pecans in this delectable spring side dish.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 servings
- 2 pounds fresh asparagus
- Olive oil
- Salt & freshly ground black pepper
- 6 tablespoons butter
- 1/2 cup chopped pecans
Preheat oven to 400°F. Prepare asparagus by washing it and snapping off the tough ends of the stems.
Place asparagus in a large bowl or plastic baggie (I use a long, rectangular shaped plastic container that fits the shape of the asparagus bunch). Pour in a couple tablespoons of oil and season with salt and pepper. Mix until asparagus are evenly coated. Spread asparagus, in a single layer, onto a large, rimmed sheet pan.
Roast asparagus for 10 to 15 minutes (depending on desired doneness and how thick your spears are), or until spears are just tender and beginning to brown. Taste and season with salt, if desired.
While asparagus is roasting, make brown butter pecans. In a medium saucepan set over low heat, melt butter and stir in pecans. Cook, stirring occasionally, until butter browns and pecans are toasted, approximately 5 to 10 minutes. During the process, the butter will foam and then the foam will die back down. Watch closely so that the butter turns brown but doesn't burn.
Transfer asparagus to a serving platter, pour brown butter pecans over the top, and serve hot.
- If you prefer, you may steam or boil asparagus instead of roasting it.
- Thicker asparagus holds up better to roasting than thin spears, but it also may take longer to cook.
Calories: 145kcal | Carbohydrates: 5g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 77mg | Potassium: 257mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1120IU | Vitamin C: 6.4mg | Calcium: 35mg | Iron: 2.6mg